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Shelf stability of low glycemic index noodles: its physico-chemical evaluation.

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Relation http://ir.cftri.com/13924/
https://doi.org/10.1007/s13197-018-3414-5
 
Title Shelf stability of low glycemic index noodles: its physico-chemical
evaluation.
 
Creator Bharath Kumar, S.
Prabhasankar, P.
 
Subject 18 Processed foods
06 Preservation and Storage
 
Description Noodles are popularising among all age groups
and all region throughout the World. To cater the demand
of consumer noodles should be shelf-stable. Noodles prepared
from chemically modified ingredients were studied
for their keeping quality at two different conditions
namely, ambient (27 �C, 65% RH) and accelerated (37 �C,
92% RH) for the period of 180 days (6 months). Samples
were withdrawn at regular intervals and analysed for their
physico-chemical and nutritional parameters. Results
showed that Maximum cooking loss was observed in GP–
OCT (180 days) 5.9% and was with in the acceptable range
(8%). Firmness of noodles increased on storage up to
60 days later reduced. Starch digestibility increased 5–8%
in all the samples upon storage. EGI of samples increased
10–15% on storage. Samples prepared with chemically
modified ingredients were acceptable till the end of
180 days (2 samples) with good acceptability and low EGI
without affecting its quality. Hence, it can be concluded
that noodles prepared with modified ingredients using
chemicals are shelf-stable up to 6 months at ambient
condition.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13924/1/Jl%20of%20Food%20Sci%20Tech%202018%205%2812%29%204811.pdf
Bharath Kumar, S. and Prabhasankar, P. (2018) Shelf stability of low glycemic index noodles: its physico-chemical evaluation. Journal of Food Science and Technology, 55 (12). pp. 4811-4822. ISSN 0022-1155